Strawberry Freezer Jam – better late than never

I know it’s been awhile since I shared about our strawberry picking trip. Remember this?Image

We came home with 7 pounds of these sweet red beauties.Image

 

It was HOT and I didn’t want to spend time canning and cooking berries.  Call me lazy if you must – but it was hot!  Enter strawberry freezer jam.

Strawberry Freezer Jam

Prep Time: 40 minutes, Cook Time: 0 minutes, Total Time: 40 minutes

4 C. crushed strawberries

1 ½ C. Sugar or Splenda (I used splenda b/c I wanted to share with a diabetic friend and I’m still trying to lose weight – I did adjust the Splenda to taste.  I ended up using a little less of it.)

5 Tbs. Ball RealFruit Instant Pectin

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In a small bowl, stir together sugar and Instant Pectin with a fork until well combined; set aside.

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Rinse the strawberries well, and remove the leafy green hulls. 

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Crush the strawberries in a large bowl with a potato masher, or pulse 5-6 times in the bowl of a food processor until you can measure 4 cups of crushed fruit. Place the crushed strawberries in a large bowl and pour the sugar mixture over top.

Stir the sugar mixture until blended into the strawberries, then continue to stir for 3 minutes.

Ladle the jam into clean freezer jars, leaving ¾ inch head space for jam expansion during the freezing process. Secure the lids onto the jars, and let jam stand for 30 minutes at room temperature, or until thickened. Please note that Freezer Jam will have a softer set than traditional cooked-jam.

Serve immediately, refrigerate for up to three weeks, or freeze for up to 3 months.

I forgot to take a picture of the final project but with 7 pounds of strawberries I was able to make 2 batches and had 8 small freezer containers.  Plenty to share!

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